Gingerbread Pancakes Recipe

Gingerbread for breakfast is delicious!  Dust these gingerbread pancakes with powdered sugar and take a taste and you might just forgo the syrup.  I use unsweetened vanilla almond milk, but you could use regular almond milk or soy milk as well.

Gingerbread Pancakes

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• CourseBreads
• CuisineVegetarian

Servings	Prep Time
4people	15minutes

Cook Time

15minutes

Servings Prep Time 4people 15minutes

Cook Time 15minutes

Gingerbread Pancakes 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! CourseBreads CuisineVegetarian Servings Prep Time 4people 15minutes Cook Time 15minutes Servings Prep Time 4people 15minutes Cook Time 15minutes

Ingredients

• 1 1/2cup white whole wheat flour
• 3tablespoons yellow cornmeal
• 3teaspoons baking powder
• 1 1/2teaspoons unsweetened cocoa powder
• 1teaspoon ground ginger
• 1/2teaspoon ground cinnamon
• 1/2teaspoon ground cloves
• 1 1/2cup unsweetened vanilla almond milk
• 3 egg whites(or 1/2 cup liquid egg whites)
• 3tablespoons molasses
• 3tablespoons canola oil
• powdered sugarfor dusting

Servings: people

Units:MetricUS Imperial

Instructions

1. In a large bowl combine the flour, cornmeal. baking powder, cocoa, ginger, cinnamon and cloves.
2. In a separate bowl whisk together almond milk, egg whites, molasses and oil.
3. Make a well in the dry ingredients and add the wet ingredients. Stir just enough to moisten; batter will be lumpy.
4. Spray a griddle or large skillet with cooking spray (or use a non-stick pan). Pour 1/3 batter onto pan for each pancake.
5. Cook until top is bubbled and edges are dry; turn pancakes over.
6. Dust with powdered sugar and serve.

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